RECOMMENDATIONS

• 

  Brawn

  Serve up a classic British dish with James Martin's magnificent brawn made with pig's head, trotters, herbs and spices

• 

  Beef with mendu wada

  Cyrus Todiwala transforms a rib of beef into an aromatic, deeply flavoursome dish with a sublime sauce and crisp lentil fitters on the side

• 

  Meringue ghosts

  Dress-up your Halloween party with Rachel Slack's spooky little meringue ghosts

• 

  Partridge with caramelised cauliflower puree

  Michael Caines transforms the humble cauliflower into a rich and flavoursome puree, perfect with crisp roasted partridge and a wild mushroom fricassee

• 

  Nougatine

  Eric Lanlard makes this crunchy nutty sweet as a glamorous cake topper, snack or even edible gift!

• 

  Plain paratha (lightly fried bread)

  Discover just how delicious a home-made paratha can taste with Vicky Bhogal's recipe for these classic Indian flat breads

• 

  Perfect mayonnaise

  Theo Randall demonstrates an alternative way to make this classic condiment … with a pestle and mortar

• 

  Raspberry and hazelnut tart

  For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald

• 

  Duck with caramelised rhubarb and braised beetroot

  Paul Heathcote cooks a stunningly colourful game dish that’s as much a treat for the eyes as for the stomach

• 

  Smoked haddock kedgeree

  Tana Ramsay shows how to rustle up this hearty Anglo-Indian dish for breakfast